Overnight Scrambled Egg Bake
1 hr 8 min
Using reduced-fat cheese and egg substitute greatly reduces the fat and cholesterol in this tasty, classic egg dish. You could add some variety by using turkey sausage instead of lean ham. This one-pan recipe requires just five ingredients, and you can bake it off in the oven in the morning after letting it sit in the fridge overnight. The thick slices of bread have lots of time to soak up all the milk and eggs for a savoury start to the day. It's also perfect to serve at a brunch party. Garnish with cherry tomatoes and fresh herbs for a pretty presentation.
Regular liquid egg substitute
Fat free evaporated milk
6 slice(s), or potato bread
Extra-lean ham (5% fat)
6 cup(s), cubed
Shredded reduced-fat Mexican-style cheese
- Coat a 9 x 13-inch baking pan with cooking spray.
- Beat eggs well and add milk.
- Place bread on bottom of baking pan. Toss ham and cheese over bread. Pour egg mixture over top. Cover with foil and refrigerate overnight.
- Bake covered egg mixture at 350°F(176°C) for 45 minutes. Remove foil and bake for an additional 15 minutes. Cut into 8 portions and serve.